Chicken Breasts Geneva
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Celery stalks||1 , cut into thin, 2-inch-long strips|
|Carrots||2 Small, peeled and cut into thin, 2-inch-long strips|
|Yellow onion||1 Medium, peeled and finely chopped|
|Boiled ham slices||4 , cut into thin strips|
|Black pepper||1⁄4 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Whole chicken breasts||2 , skinned and boned (4 Halves)|
|Swiss cheese slice||4 (Thin)|
1. Preheat the broiler. Melt 2 tablespoons of the butter with 2 tablespoons of the oil in a heavy 9- or 10-inch skillet over moderate heat. Add the celery, carrots, onion, and ham. Lower the heat, cover, and cook for 10 minutes, stirring occasionally. (The vegetables should not brown.) Meanwhile, blend the salt, pepper, and flour in a small bowl.
2. Remove the contents of the skillet to a plate, set aside, and in the same skillet, heat the remaining butter and oil over moderately high heat. Coat the chicken breasts with the flour mixture and shake off any excess. Place the breasts in the skillet and brown for 3 minutes on each side, lowering the heat to moderate, if necessary, to prevent burning.
3. Arrange the chicken pieces on an aluminum-foil-lined 15 1/2"x10 1/2"x 1" baking pan. Top each piece with some of the vegetable-ham mixture, then with a slice of cheese. Broil just until the cheese melts. Watch carefully to prevent the cheese from burning.